| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Grains |
Swiss |
Vegetable |
8 |
Servings |
INGREDIENTS
| 4 |
lg |
Baking potatoes |
| 2 |
c |
Finely diced cooked corned beef |
| 1 |
cn |
(14-oz) sauerkraut; rinsed, well drained; finely chopped |
| 1/2 |
c |
Shredded Swiss cheese |
| 3 |
tb |
Sliced green onions |
| 1 |
|
Clove garlic; minced |
| 1 |
tb |
Prepared horseradish |
| 1 |
ts |
Caraway seed |
| 1 |
pk |
(3-oz) cream cheese; softened |
| 3 |
tb |
Grated Parmesan cheese |
|
|
Paprika |
INSTRUCTIONS
Bake the potatoes at 425 degrees for 45 minutes or until tender. Cool. In a
bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic,
horseradish and caraway. Cut potatoes in half lengthwise. Carefully scoop
out potatoes, leaving shells intact. Mash potatoes with cream cheese; stir
into the corned beef mixture. Mound potato mixture into the shells.
Sprinkle with Parmesan cheese and paprika. Return to the oven for 25
minutes or until heated through. Yields 8 servings.
COUNTRY WOMAN, SEP-OCT 1994
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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